Sanjeev Kapoor

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Chana Puri  Recipe

Delicious chana dal served wit crisp puris - just watch the kids wallop them

This recipe is from the book Fun Food For Fussy Kids.

Preparation Time : 31-40 minutes

Cooking time : 31-40 minutes

Servings : 4

Chana Puri

Main Ingredients

Split Bengal gram (chana dal),





Level Of Cooking



  • Split Bengal gram (chana dal) soaked
    3/4 cup
  • Ginger
    1 inch piece
  • Garlic
    2-3 cloves
  • Salt
    to taste
  • Coriander powder
    1 tablespoon
  • Cumin powder
    1 tablespoon
  • Red chilli powder
    1 teaspoon
  • Turmeric powder
    1/4 teaspoon
  • Dry mango powder (amchur)
    1/4 teaspoon
  • Cumin seeds
    1 tablespoon
  • Dried pomegranate seeds (anardana)
    1/2 tablespoon
  • Oil
    1 1/2 tablespoons
  • Green chillies slit
  • Tomato quartered
    1 medium
  • Garam masala powder
    1/2 teaspoon
  • Puris
  • Whole wheat flour (atta)
    1 cup
  • Semolina (rawa/suji)
    2 tablespoons
  • Salt
    to taste
  • Oil
    to deep fry


Step 1

Pound the ginger and garlic to a fine paste. Drain the split Bengal gram, add two and half cups of water and salt and cook till done.

Step 2

Drain and reserve the cooking liqueur. Mix together the coriander, cumin, red chilli, turmeric and dried mango powders.

Step 3

Dry roast the cumin seeds and dried pomegranate seeds separately. Cool and grind them together to a powder. Heat one tablespoon of oil in a non-stick kadai. Add the green chillies and ginger-garlic paste. Stir-fry briefly.

Step 4

Add the mixed spice powder and stir-fry for half a minute. Stir in quarter cup of the reserved cooking liqueur and cook for two minutes.

Step 5

Add the cooked grams, salt, half a cup of the reserved cooking liqueur and cook on high heat for three to four minutes, stirring occasionally.

Step 6

Top it with the tomato, sprinkle garam masala powder, roasted pomegranate seed-cumin powder. Heat the remaining oil and pour over the prepared grams. Stir well and adjust the seasoning.

Step 7

For puris, knead the flour and semolina with salt and enough water to a semi soft dough. Cover with a damp cloth and rest for half an hour.

Step 8

Divide into twelve equal portions and roll out each portion into a puri. Heat oil in a non-stick kadai and deep fry the puris on medium heat till golden.

Step 9

Drain on absorbent paper. Serve hot with the chana.

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